Ono Kitchen

Sunday, February 2, 2014

Looked at a few recipes on Pinterest, combined some ideas and came up with this- it turned out perfectly! Outside was nicely crunchy and crispy, and we all liked it better than any fried chicken fingers or any other baked fingers recipe I've done previously. This is my new standard!

Ingredients

1lb chicken tenders

3 tbsp butter

2 cups Panko Japanese bread crumbs

1 cup seasoned breadcrumbs

Handful or so of shredded cheese of your choice (optional, I used Mexican blend)

1 egg beaten with splash of milk

3/4 cups flour

Directions

Preheat oven to 425 degrees.

Melt butter in large sauté pan on low, then sauté Panko and breadcrumbs until golden brown, about 5 minutes. Empty into shallow dish.

Create your assembly line: blow 1 of flour, bowl 2 of egg beaten well with milk, bowl three is your toasted bread crumbs. Now that bread crumbs have cooled a bit, add shredded cheese and salt and pepper to taste- combine well.

At the end of your line, place a cooling rack over a cookie sheet- this is where you will place your chicken. Coat with cooking spray.

Place each chicken tender, in turn, in the egg, then flour and shake off any excess flour, back into egg and then bread crumbs, pressing crumbs firmly onto both sides. Place chicken on rack and repeat with the rest of the chicken.

When completed, lightly spray tops of chicken with cooking spray, and place cookie sheet with rack of chicken into oven.

Cook to warm everything through and combine, then pour into a dish, such as a deep dish pie pan or casserole.

For Potatoes, boil about 20 minutes or until soft.

1.5 lb potatoes, quartered/chunked

Drain potatoes, put into bowl, and mash. Use a hand mixer to add in:

4-6 tbsp unsalted butter

1/4 to 1/2 cup milk (a bit at a time

1 to 1-1/2 cups cheddar cheese

a bit of salt to taste.

Mix all until smooth and good consistancy. Spread over top of ground beef filling, and crosshatch with fork.
At this point, you can cook or cover with plastic wrap and refrigerate for up to 24 hours.
Bake 30-35 minutes.

COOKS NOTES:
1. Made 9/6/12 for Mom & Dennis. Dennis liked that this version does not have much liquid/gravy in it. Mom liked that it had lots of flavor and veggies instead of just meat and potatoes.